Cloudy Beer

Reads 3492 • Replies 27 • Started Friday, July 31, 2015 4:50:19 PM CT

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erway
beers 1004 º places 41 º 08:42 Wed 8/5/2015

Tannil A.

 
Fratto
beers 2845 º 09:53 Wed 8/5/2015

Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.


I’d have never thought of that.

 
skinnyguy
10:23 Wed 8/5/2015

Originally posted by Fratto
Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.


I’d have never thought of that.


That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.

 
NobleSquirrel
beers 3437 º places 209 º 16:25 Wed 8/5/2015

Originally posted by skinnyguy
Originally posted by Fratto
Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.


I’d have never thought of that.


That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.


huh? I said to the boil. As in, you boil the flour. How would contamination occur?

 
NobleSquirrel
beers 3437 º places 209 º 16:27 Wed 8/5/2015

Originally posted by erway
Tannil A.


Yeah, that’s getting pretty fancy for homebrew though &#59;) I know a food scientist that works for Ajinomoto and was telling me about their marketing of various tannins to brewers (I’m assuming that’s what you’re talking about?). Pretty fascinating stuff.

 
skinnyguy
09:48 Thu 8/6/2015

Originally posted by NobleSquirrel

Originally posted by skinnyguy

Originally posted by Fratto

Originally posted by NobleSquirrel

Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.





I’d have never thought of that.





That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.





huh? I said to the boil. As in, you boil the flour. How would contamination occur?





Guarantee may have been a strong word *edit*. Increase the likelihood of?



Caleb- feel free to correct me if I’m wrong, but isn’t starch a very accessible food for bacteria, especially lacto?

 
Erlangernick
beers 6 º places 2 º 11:08 Thu 8/6/2015

Originally posted by skinnyguy
Originally posted by NobleSquirrel
Originally posted by skinnyguy
Originally posted by Fratto
Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.


I’d have never thought of that.


That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.


huh? I said to the boil. As in, you boil the flour. How would contamination occur?


Guarantee may have been a strong beer. Increase the likelihood of?

Caleb- feel free to correct me if I’m wrong, but isn’t starch a very accessible food for bacteria, especially lacto?


Why wouldn’t it be fermented just like all the rest of the *starches* being boiled in the kettle?

 
skinnyguy
11:15 Thu 8/6/2015

Originally posted by Erlangernick
Originally posted by skinnyguy
Originally posted by NobleSquirrel
Originally posted by skinnyguy
Originally posted by Fratto
Originally posted by NobleSquirrel
Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.


I’d have never thought of that.


That might work if you consumed it all while very young. Otherwise, the starch would almost guarantee bacterial contamination.


huh? I said to the boil. As in, you boil the flour. How would contamination occur?


Guarantee may have been a strong beer. Increase the likelihood of?

Caleb- feel free to correct me if I’m wrong, but isn’t starch a very accessible food for bacteria, especially lacto?


Why wouldn’t it be fermented just like all the rest of the *starches* being boiled in the kettle?


Those are no longer starches. They have been converted to fermentable sugar. If your mash did not fully convert the starch to sugar, it would carry through into the fermentation the same way, and sach yeast cannot consume starch.

 
Fratto
beers 2845 º 23:29 Thu 8/6/2015

Originally posted by NobleSquirrel
Originally posted by erway
Tannil A.


Yeah, that’s getting pretty fancy for homebrew though &#59&#59;) I know a food scientist that works for Ajinomoto and was telling me about their marketing of various tannins to brewers (I’m assuming that’s what you’re talking about?). Pretty fascinating stuff.


Yeah, when I googled that to see what it was, this thread popped up. I figured that was a sign that I was in over my head.

 
skinnyguy
09:07 Fri 8/7/2015

Originally posted by Fratto
Originally posted by NobleSquirrel
Originally posted by erway
Tannil A.


Yeah, that’s getting pretty fancy for homebrew though &#59&#59&#59;) I know a food scientist that works for Ajinomoto and was telling me about their marketing of various tannins to brewers (I’m assuming that’s what you’re talking about?). Pretty fascinating stuff.


Yeah, when I googled that to see what it was, this thread popped up. I figured that was a sign that I was in over my head.


Yeah, no idea on that one. Is it something that homebrewers could purchase? I am curious about it now.

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